73
How the BiteKarma score works
Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.
At a glance
- Passed 5 of 5 graded inspections since 2024.
- Last inspected Oct 16, 2026: passed with 8 violations, 1 critical.
- Keeps coming up: Chemicals/toxic substances, cited 2 times, plus 8 other repeat issues.
- 3 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed Oct 16
Routine Inspection
8 violations, 1 critical
- Critical Chemicals/toxic substances
- Minor Bathrooms
- Minor Original container: properly labeled, date marking, consumer advisory
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Storage/handling of clean equipment, utensils; air drying
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Garbage and refuse; premises maintained
- Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention
- Passed May 8
Routine Inspection
7 violations, 2 critical
- Critical Food protection, cross-contamination
- Critical Food-contact surfaces clean and sanitized
- Minor Garbage and refuse; premises maintained
- Minor Dishwashing facilities; chemical test kit(s); gauges
- Minor Chemicals/toxic substances
- Minor Current license properly displayed
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- 2025
- Passed Oct 29
Callback Reinspection
1 violation
- Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention
- Passed Sep 3
Complaint Inspection
11 violations
- Minor Storage/handling of clean equipment, utensils; air drying
- Minor Food protection, cross-contamination
- Minor Cleaning and maintenance equipment
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Garbage and refuse; premises maintained
- Minor Food management certification valid / employee training verification
- Minor Current license properly displayed
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention
- Minor Dishwashing facilities; chemical test kit(s); gauges